Stuffed Scallop (Patty Pan) Squash

(from cokerlj’s recipe box)

This type of squash is especially good straight from the garden. It really isn’t that great for sauteing…but is extra delicious either fried or stuffed.

Source: Millie V. Bartek, Linda Coker

Categories: Czech Family Recipes, Vegetables

Ingredients

  • 4-6 medium "patty-pan" scalloped squash
  • 1/2 stick margarine
  • 3 eggs hard boiled and chopped
  • 7-10 crackers crumbled
  • 1/2 cup onion diced
  • 1-2 Tablespoons sugar
  • salt & pepper to taste
  • 1 cup cheese grated

Directions

  1. NOTE: If you can’t find the scalloped squash you can use larger yellow squash.

  2. Cook squash in boiling salted water until just barely tender.

  3. Cool so you can handle them.

  4. Cut a hole with a spoon in the top of each squash and scoop center out with spoon. I find a grapefruit spoon works great for this. Save the shells.

  5. Sauté onion in butter until just tender in a skillet.

  6. Add scooped out squash, chopped hard boiled eggs, crackers, salt & pepper, sugar to the sautéed onion in the skillet

  7. Cook until blended and some of the moisture evaporates.

  8. Stuff cavities of squash shells. Place in buttered glass dish.

  9. Sprinkle with grated cheese.

  10. Bake at 350 degrees until cheese melts and squash is hot.

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